FIG ICE

by Robert Reynolds

Sometimes English fails me as a language for discussing food. Fig. Ice. Made of figs, but not ice cream. Not sorbet technically, either. It feels fat in the mouth, the way ice cream would, as if it contained eggs. Except it gives a cleaner taste, like a sorbet. It’s a delicious dilemma, flavored with citrus, and sometimes perfumed with herbs, and spot on for fig season.

My Fig ice is actually a by-product of another recipe for canning figs so that I can eat them in the middle of winter.  I poach the figs with a little wine or excellent quality grape juice (not from concentrate) sweetened with a little sugar. I also add a piece of orange or lemon rind, and have been known on occasion to add a small stem of mint, thyme or rosemary from the garden.

Once poached, the figs are packed into glass jars, processed, and stored on the shelf until I’m inspired by the taste of August. I discovered that if I puree the figs and their liquid, then freeze them in an ice cream machine, the figs reveal a whole other dimension of pleasure. Serve them with a simple shortbread cookie.

FIG ICE

18 fresh figs, stems intact

½ cup sugar

1 cup of white wine, or good quality juice from grapes

Grated rind of half an orange, or lemon

Optional: small branch of mint, thyme or rosemary

Place the figs in a saucepan large enough to hold them in a single layer. Mix the sugar with the wine or grape juice, add the citrus, and pour into the pan. Add the herb. Bring the mixture to a boil on high heat, turn to a simmer, cover and poach the figs very gently for 20 minutes. Turn the heat off, and allow the figs to cool for another 20 minutes.

Make the ice when the fruit is cool. Discard the herbs, trim the stems, and puree everything in a blender until homogenous. If the mixture is too thick to puree, thin it with additional syrup (half water, half sugar), added by the tablespoon, until the mixture begins to move smoothly in the blender (2 to 4 tablespoons). Remove to the ice cream machine, and process according to the manufacturer’s instructions.

 

FALL CLASSES AT THE CHEF STUDIO

Essence of Place – 8 weeks French culinary training in Portland Oregon –

Plus the option of 4 weeks in France

Offering classic French culinary training geared toward working cooks who need to take their skills to the next level; professionals who desire renewal, and also serious home cooks who wish to learn in the traditional French manner. The regionally-focused curriculum is taught in an intimate, hands-on setting.

Limited to 6 participants.  Tuition: $1000. Per week

Daily classes Sept. 8th – Oct. 31 – M thru F – 9 a.m. to 3 p.m.

 

EVENING CLASS CHOICES:

All evening sessions meet from 6 to 9 PM.  

Include light meal with wine pairings

& each 6-part series costs $450.

MONDAYS: Workshop on Menus is the stage after basics (Course by Course), and focuses on what a menu is, and how its elements work.  Various methods of putting together menus are explored while building skills and confidence.

Includes a light meal with wine tasting.

Limited to 6 participants. Begins 9/15

TUESDAYS: HOW TO MAKE A FOOD BUSINESS AND KEEP YOUR DAY JOB

This is a cooking class, hands on, where we also invite a different guest each week who is in some stage of creating a food business while hanging onto their day job. Learn about their motivation, how they plan, finance, create strategies, and earn money while finding satisfaction.

Limited to 8 participants. Begins 9/16

WEDNESDAYS: GETTING FOOD TO THE TABLE

The focus of the course is on how to make food work in your life. How to shop, plan, and develop the skills for making simple things into satisfying meals. If going out to dinner every night is your default system, and you think there may be another way to live, consider this course. It’s meant to be fun, resourceful, and practical.

Limited to 8 participants. Begins 9/17

THURSDAYS: Course by Course 6 evening classes provide a great opportunity to learn first-hand how Robert teaches the basics. This series is hands-on and technique-focused. The fee includes a light meal with wine tasting.

Limited to 8 students. Begins 9/18

 

All of these sessions are good, practical alternatives

for anyone contemplating undertaking study at a culinary academy.

Contact 503 233 1934, or robeirt@comcast.net

 

CHECK OUT CLASSES AND DINNERS

ON AMERICAN REGIONAL COOKING

WITH ROBERT HAMMOND

http://www.honeymancreekfarm.com

 

VISIT KATE HILL ON COOKING IN GASCONY

www.frenchkitchen adventures.com